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    Southwestern Dessert Tortillas


    Source of Recipe


    Marla

    List of Ingredients




    Southwestern Dessert Tortillas


    9 fresh California plums, halved, pitted
    1/2 cup sugar
    2 Tbs cornstarch
    1/2 tsp cinnamon
    6 8-inch size flour tortillas*
    oil for frying
    powdered sugar (optional)
    chopped pecans OR walnuts

    Recipe




    1 Puree plums in blender or food processor to measure 2-1/2 cups. Combine with sugar, cornstarch and cinnamon in small saucepan. Cook over medium heat 8 to 10 minutes or until plum mixture thickens. Cool thoroughly. Reserve 1/2 cup plum sauce.

    2 Spoon about 1/4 cup of remaining plum sauce into center of each tortilla.

    3 Fold in bottom and two sides of each tortilla cover filling, then roll tortilla around filling.

    4 Heat 1/4-inch oil in small saucepan. (To test oil, dip edge of tortilla into oil; if it sizzles, oil is ready.) With slotted spoon, place tortilla, seam-side down, in saucepan.

    5 Fry about 1 minute on each side or until golden and crispy. Drain briefly on paper towels, then transfer to serving plates.
    6 Sieve powdered sugar over each tortilla, if desired. Spoon remaining plum sauce over top and sprinkle with chopped pecans. Serve hot.

    Servings: 6

 

 

 


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